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  • An excerpt from a longer review... "The most talked about dish--the hundred-layer lasagna ($20)--was baked in tradition. The recipe was handed down from Chef Craig Harding's nonna, and offered a crusty edge with a lukewarm inside--likely from frying the pre-cooked lasagna before serving it instead of reheating it in a convection oven. Layers upon layers of sheet-like pasta held barely-there bolognese and mozzarella. The overcooked square was finished off with fresh parsley and powdery Parmesan (I would have liked to see freshly-grated). Call me un peu snob, but I turned my nose up at the overly bland dish. The rigatoni ($19), unfortunately, did not leave a good taste in my mouth either. The two pasta dishes proved that the kitchen doesn't know the meaning of "al dente." DesolĂ©, but Nonna wouldn't approve..."
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